Fig and blue cheese appetizer

Ingredients:

Figs

• 1 cup dry red wine
• 1/4 tsp cloves
• 0.5 tsp allspice peas
• 0.5 tsp black peppercorns
• 16 dried figs
• 60 g dry-cured ham (recommended: Serrano jamon or prosciutto), cut into paper-thin slices
• 1 tbsp sherry vinegar

Blue cheese sauce

• 1/2 cup crumbled blue cheese (preferably La Peral; about 2 oz)
• 110 g of cream cheese
• 1/4 cup mayonnaise
• 2 tbsp. sour milk or kefir
• 1 tbsp. baked garlic
• Coarse salt and freshly ground black pepper

Preparation:

1. Figs in wine and spices:
   
   Combine wine, 1 cup water, cloves, allspice, and peppercorns in a medium saucepan and bring to a boil. Place the figs in a large bowl and let them steep at room temperature for 1 hour. The figs can be prepared up to 1 week ahead; store in the refrigerator in a tightly sealed container.
2. Make blue cheese dip:
   
   Meanwhile, combine the blue cheese, cream cheese, mayonnaise, buttermilk, and roasted garlic in a blender; blend until smooth. Season with salt and pepper to taste. The dip can be made up to 1 day ahead; store in the refrigerator in a tightly sealed container.
3. Drain the figs and remove the stems. Carefully wrap each fig with a piece of prosciutto, trimming as needed. Place small portions of the dip on a serving platter. Place the wrapped figs on top and drizzle with sherry vinegar.